Honey Lime Shrimp Recipes

SPICY HONEY LIME SHRIMP RECIPE

Steps:

• Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
• Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
• Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
• Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
• Serve with lime wedges and minced cilantro if desired.

GARLIC HONEY LIME SHRIMP RECIPE

Steps:

• Rinse the shrimp with cold water. Drained and set aside.
• Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

UNDER 300-CALORIE HONEY LIME SHRIMP RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
• Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
• In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
• When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
• Serve immediately.
• Enjoy!

HONEY LIME SHRIMP SKEWERS RECIPE

Steps:

• In a ziplock bag mix together the juice from one of the limes, olive oil, honey, and garlic. Add the shrimp to the bag and put in the fridge for 15 minutes.
• Slice the other lime in very thin slices. Save the larger pieces at the end for the end of the recipe.
• Preheat the grill to high.
• Take the shrimp out of the bag and skewer them... alternating between shrimp and lime. Sprinkle the shrimp with salt and pepper.
• Grill the shrimp 2-3 minutes on each side until they just turn opaque and start to curl. Do not overcook!
• Squeeze any extra lime on the shrimp and serve!

HONEY-LIME-SAKE SHRIMP

Steps:

• In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
• Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

HONEY -LIME MARINADE FOR SHRIMP

Steps:

• Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
• You can also just whisk all ingredients together until well combined.
• Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
• Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
• Prep time includes marinade time.

HONEY LIME SHRIMP

Steps:

• Combine honey, soy sauce, lime juice and garlic in a small bowl.
• Season shrimp with some salt and pepper on both sides.
• Heat a wok or skillet over medium-high heat. Add oil. When oil begins to shimmer, add shrimp. Cook shrimp on both sides just until it begins to turn pink, about 1 minute total.
• Turn the heat up to high and add sauce and jalapeño (if using). Simmer shrimp in sauce just until sauce thickens and shrimp are cooked through, 3 to 4 minutes more (it's great if the shrimp starts to caramelize on the bottom of the pan - that will build flavor, just be sure to stir it to prevent burning).
• Serve shrimp immediately with lime wedges and cilantro as garnish.

HEALTHY HONEY LIME SHRIMP RECIPE

Steps:

• In a large zip-lock bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
• Let the shrimp marinate for at least 30-60 minutes (I did mine overnight). Flip the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
• When you're ready to cook, take the shrimp out of the fridge. Heat a large skillet over medium-high heat. There is plenty of oil in the marinade so you wouldn't need to put any on the pan before you put the shrimp in.
• Add your shrimp to the pan and cook until they start to brown. Remove from the pan, and serve immediately over brown rice.
• Add more soy sauce and red pepper flakes on top if you would like.

HONEY GARLIC LIME GLAZED SHRIMP

Steps:

• Add all the ingredients( except shrimp) to a small pan and cook on low for about 7 minutes, stirring
• Add shrimp and cook for another 2 minutes on each side( if using cooked shrimp, just coat it with the sauce and simmer for a minute- you dont want to overcook it)
• Chop some green onions and garnish your shrimp
• Enjoy it as is or over rice!

HONEY LIME SHRIMP

Steps:

• In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
• Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
• When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
• Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.).
• Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
• Let them cook on one side for about a minute, until they curl up and start to turn pink.
• Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
• Remove from the pan, and serve immediately!

GRILLED HONEY LIME SHRIMP

Steps:

• To make the marinade, whisk together all ingredients except shrimp.
• Marinate shrimp in half of the dressing for 30 minutes.
• Thread shrimp onto kabob skewers.
• Grill the shrimp over high heat for about 10 minutes, flipping halfway through. Small shrimp will cook faster (about 5-7 minutes), so adjust the cooking time based on the size of your shrimp. Use the remaining dressing to baste the shrimp while they cook.

AIR FRYER SHRIMP (HONEY LIME)

Steps:

• Marinade - In a large bowl, stir together the olive oil, lime juice, honey, garlic and salt. Add the shrimp and marinate for 20-30 minutes.
• Cook - Heat the air fryer to 390°F/200°C.Shake excess marinade off the shrimp and put the whole batch in the air fryer. Cook for 2 minutes, give the basket a good shake, and return to the air fryer. Cook for another 2-3 minutes, or until shrimp are pink and cooked through.
• Serve - with lime wedges and cilantro.

BROWNED BUTTER HONEY LIME SHRIMP

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
• Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
• Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
• Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
• Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
• Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
• Serve with steamed vegetables; over rice or with a salad

GARLIC LIME SHRIMP RECIPE

Steps:

• Rinse the shrimp with cold water. Drained and set aside.
• Place a large skillet over medium-high heat and add the olive oil and butter.
• Once the butter is melted add the garlic and saute until they turn slightly brown, Add the honey, lime juice, salt and cayenne pepper to the skillet and stir. Let the honey lime sauce thicken until it sticks to the back of a spatula or spoon.
• Add the shrimp and cook until the shrimp turn opaque in color.
• Garnish with chopped parsley and serve immediately.

LIME-GLAZED SHRIMP

Steps:

• Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine honey, lime zest and juice, oil, garlic, red-pepper flakes, and salt. Bring to a boil and cook until thickened, 7 minutes. Skewer shrimp. Place on a rimmed baking sheet. Brush with glaze. Broil 3 minutes, flip, brush with glaze, and cook until shrimp are opaque and glaze is beginning to brown, 3 to 4 minutes more.

HONEY LIME SHRIMP

Steps:

• Melt 6 tablespoons butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chili powder and paprika. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in vegetable or chicken stock, honey, lime juice and lime zest, scraping any browned bits from the bottom of the skillet. Remove from heat; stir in cilantro and remaining 2 tablespoons butter until melted. Serve immediately.